Ravioli & Tomato Vegetable Soup
Ravioli & Tomato Vegetable ~ Super Soups
Ravioli & Vegetable Soup This recipe is awesome and it's full of
lycopenes.
Add crushed red pepper instead of cayenne for more depth of flavor. Use fresh onions and garlic for the best taste. 4 servings, about 2 c. each Active Time: 25 minutes Total Time: 25 minutes Ingredients: * 1 Tbs. extra-virgin olive oil * 2 c. frozen bell pepper and onion mix, thawed and diced * 2 cloves garlic, minced * 1/4 tsp. crushed crushed red pepper, or to taste (optional)
* 1 28-oz. can crushed tomatoes, preferably fire-roasted * 1 15-oz. can vegetable broth or reduced-sodium chicken broth
* 1 1/2 c. hot water * 1 tsp. dried basil or marjoram * 1 6 to 9 oz. package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
* 2 c. diced zucchini, (about 2 medium) Preparation; 1. Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper and onion mix, garlic and crushed red pepper (if using) and cook, stirring for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add pasta and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with fresh cracked pepper. Tip: * Make Ahead Tip: Cover and refrigerate for up to 3 days.
Thin with broth before reheating if desired. Nutrition: Per serving: 264 calories, 9 g. Fat (3 g. Saturated, 3 g. Mono-unsaturated); 28 mg. Cholesterol, 38 g. Carbohydrates, 11 g. Protein, 8 g. Fiber, 763 mg. Sodium, 762 mg. Potassium. Nutrition Bonus: Vitamin-C (60% daily value), Vitamin-A (40% dv), Iron (21% dv), Calcium (16% dv).
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